My enthusiasm for roasted fennel borders on the obsessive. I don’t know if it can be compared to the “great cilantro debate” of whether or not it’s an all or nothing food. But I LOVE it! So much so that when I first took a bite of this dish, the punch from the sweetness and aroma caused me to literally cry out “Holy Crap!”
Be forewarned, this dish involves a lot of roasting, but it can be broken up or done all together.
Preheat the oven to 400 degrees.
Scrub clean 1 pound of beets.
Coat with olive oil and wrap in foil.
Bake for about an hour until soft. You can leave the beets in the foil and store in the fridge for a few days, if need be.
Next, chop 2 fennel bulbs into thin slices, removing core, and coat with olive oil.
Spread out on a pan, sprinkle with salt and pepper, and roast uncovered about an hour. My rule of thumb with fennel is: the more burnt the better the taste.
Halfway through, you’ll want to roast the carrots.
Peel and chop into large chunks about 5 large carrots.
Coat with olive oil, spread on a pan and roast for 30 minutes.
While the fennel and carrots are roasting, peel off the skin of the beets. Being cooked, the skin should come off fairly easily.
Chop up the beets into bite-sized pieces.
When everything is out of the oven, heat a large skillet on medium high and add 3 tbps honey and 1 tbsp balsamic vinegar reduction.
Saute the beets and carrots in the pan for about 5 minutes until they’re coated and some liquid is absorbed.
Toss in the fennel. Can be eaten warm or cold (I ate all of mine cold).